Japanese broth and noodles recipe – Italian Cuisine

Japanese broth and noodles recipe


  • 1 kg of game bones
  • 50 g fresh ginger
  • 2 spring onion stalks
  • 200 g noodle
  • 100 g sake
  • 2 cloves of garlic
  • soy sauce

To prepare the Japanese brogo blanch the game bones (use those left over from other preparations), if they are raw; then clean them of meat residues.
Collect the bones cleaned in a large pot with the peeled ginger, the spring onion stalks and cover with 2 liters of water. Boil the broth for 3 hours over low heat: by doing this you get a very light soup with an intense flavor. If you want to enrich the broth with vegetables you must first clean them, cook them and add them to the broth only once cooked.
To flavor add 3 tablespoons of sake, 2 tablespoons of soy sauce, garlic and noodles.
Choose dried durum wheat udon (Japanese noodles), boil them in salted water, drain and cool them in cold water; then distribute them on the plates and cover them with the boiling broth. Garnish with thin slices of spring onion and the sliced ​​garlic, lightly browned in 2 tablespoons of extra virgin olive oil over low heat and dried on kitchen paper.

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